Roast chicken processing, simple process, significant benefits, after all, is a good way to get rich. The technological process is: selecting chicken → slaughtering → hair removal → netting → soaking → halogen making → immersing marinating → packing modeling → drying → painting → baking → finished products. The operating points are as follows: 1. Select chickens. The chicken with a gross weight of 1.8-2.3 kilograms was selected and had a moderate size. 2. Slaughter. With the oral or neck stabbing method, bleeding should be done to prevent smashing wound contamination. 3, scalding hair removal. Chicken hot water temperature 60-65 °C, the water temperature should be kept constant, time is about 1 minute. The large feathers are removed with a hair removal machine, to prevent the chicken skin from being torn (the chicken skin is intact is the key to the quality of the electric roast chicken), and the tail hair is removed, and the artificial or edible wax and the oil are used to remove the fluff. 4, net 膛. After depilation, the chickens were opened under the abdomen and the knife edge was 4-5 cm. All the internal hemorrhoids were pulled out. Care must be taken not to break the gastrointestinal and gallbladder contaminated carcasses, and to remove the lungs, esophagus, blood clots, and foot skin. 5, soak cleaning. After the chicken is immersed in the water, it is soaked in the water and the mouth and internal hemorrhoids are washed to remove blood and water. 6, system halogen. Put 150 grams of star anise, 75 grams of dried tangerine peel, 50 grams of cinnamon, 25 grams of white peony root, 25 grams of kaempferol, 20 grams of grass, 15 grams of fennel, 10 grams of Amomum villosum, 5 grams of pepper, and 2.5 grams of clove. Soak chicken blood water 25 kg (remove dirt) into the pot and add salt 4 kg, boil for 0.5 hours after the use of fire, boil off the haze and blood foam, add sugar 0.25 kg and then filtered into the soaking cylinder, until slightly cold Add 100 g of ginger, 100 g of onion, and 200 g of white wine to the marinade, and use after cooling. 7, dipping halogen marinated. The cavity of the broiled chicken is first filled with brine, and then stacked in the immersed cylinder, overlaid with heavy objects. Summer is generally 2-3 hours, spring, autumn is about 4 hours, winter is about 6 hours. 8, filling modeling. After pickled chicken gizzards are filled with onions, a ginger (soaked in cooking wine), 1 shiitake mushroom is used, and the opening is spliced ​​with a wire needle to prevent spillage of the soup so that “roasting†occurs during the cooking process. The chicken wing is forked and the other wing is forked and the chicken body is straightened. 9. Let it dry. The styling chickens were hooked on the roots of the wings of the two wings and hung on the shelf to dry the water on the chicken body. 10, coloring. The sugar liquid ratio is 40% of caramel, 20% of honey, 10% of rice wine, and 30% of water. When the sugar liquid is poured into the aluminum pan and boiled on the stove, the chicken body is completely immersed for about 0.5 minutes. This is a combination of two processes, the hot skin and the coloring process, so that the chicken body is full and the surface is smooth and glossy, making the roasted The product forms crispy skin and a sense of color. The surface of the chicken cannot be stained with water or oil, otherwise the sugar solution will not be evenly coated to form spotted spots. Paint and hung the chicken on a rack to dry it, otherwise it will affect the baking quality, and the sugar liquid will stick to the bottom of the oven and produce a smoke smell. 11, baked. Bring the temperature of the electric oven up to 230°C, quickly put the chicken into the pan and bake it at a constant temperature for 5 minutes. This is to quickly close the pores of the chicken skin with high temperature to form crispy skin, prevent the chicken juice from overflowing, and prevent the finished product from losing its nutrition. Ingredients, lose the taste of the application, 5 minutes later, open the oven vent, the temperature down to 190 °C for 20 minutes, when the chicken skin has been caramelized. Open the furnace door, take a small chicken pull the wire to pour out a small amount of soup, the soup if it is light brown to turn off the heater, baked 5 minutes later, if it is reddish soup, indicating not to the heat, continue to roast a few minutes After the soup, the heater was turned off again after 5 minutes. 12, finished product. After the chicken is released, the chicken belly is placed upside-down to prevent the draining of the soup and remove the hooks and wire needles. The surface of the finished product is golden and shiny, slightly reddish-brown, pleasant in aroma, crisp and tender skin, and chewing with sap. The finished product is best grilled, sold, and sold hot to maintain the flavor. (Xinjiang Bingtuan Tenth Division 184 Group Bentonite Works Tan Zhenshan 钵)
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